Pechuga de Milpa | March 2019 | Tomás García Cruz | PGATGC1903 | Fall 2024 release | 72 bottles | Off Premise + Gold Eagle

Logoche has a long tradition of distilling with fruits and aromatic herbs, though the combination of these with animal protein is rare. This novel and experimental batch was a collaboration between NETA and Don Tomás García Cruz, along with his sons Nicolás and Eleasar, during a lull in March 2019. The idea was born from a curiosity to explore Logoche flavors in a way none of us had ever tried before.

Using 80 liters of a 46% ABV Espadín purchased in 2016 as the base, we combined it with 60 liters of well water and locally sourced criollo ingredients from within a 3km radius. The milpa system—an ancient Mesoamerican agricultural practice that integrates corn, beans, and squash—was central to our inspiration. We included 4kg of heirloom criollo white corn and about 40kg of Tamala squash, native to Oaxaca and prized for tamales. Two hens from Don Tomás’ ranch were suspended by wire, and the olla (still) was seasoned with freshly harvested pitíona (wild lemon verbena).

This unique Pechuga de Milpa was distilled with love on March 22, 2019. The different cuts were left to rest for four days before the final blend was made on March 26, 2019. This 60-liter batch was selected as an exclusive bottling for our friends at Off Premise and Gold Eagle Wine and Spirits in Illinois.

  • Maguey: Espadín (A. angustifolia var.)

  • Ingredients: 40kg Tamala squash, 2kg heirloom white corn, 300g pitíona (Lippia alba), and two criollo hens

  • Producer: Collaboration with the family of Don Tomás García Cruz

  • Distillation: 3x in copper pot stills

  • Final Composition: Heads and hearts

  • Batch Size: 60 liters

  • Date of Distillation: March 2019

  • ABV: 51.9%

MARIE NAKAZAWA